Delicious energy bites which can be made with just a few ingredients in the pantry. So good for post workout snack or for little hunger pangs in between the meals.
This is vegan, gluten free and refined sugar free. Because of the classic flavours of chocolate and peanut butter, this is also loved by kids. This is good for lunch box desserts for kids and adults or to carry on road trips or on long journeys (I wouldn’t mind gobbling up a couple on short flights too 🙈😆). Super quick and easy to make, it doesn’t need any specialised skills.
I also like to roll them in different flavours like cocoa powder, coconut, beet root powder, almond powder, dried rose petals and more. It makes the energy balls look so aesthetically pleasing and it very well compliments the delicious taste. I usually make a variety of bliss balls for us, and try to incorporate roasted seeds and nuts in it too.
If you like this chocolate & peanut butter bliss balls recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
1CupMuesli/Granolarecipe for chocolate granola linked in notes
1/3CupPeanut butter
2TbspMaple syrupor honey
1/3CupPitted dates
3TbspCocoa powder (only if not using chocolate muesli or granola)
1/4TspSaltif using unsalted peanut butter
Cocoa, beetroot powder, coconut powderTo roll
Instructions
In a food processor, churn together. - muesli/granola, peanut butter, maple syrup, pitted dates and cocoa powder (if using). It would come together as a thick coarse paste.
Shape them into multiple mini balls.
Roll them into cocoa/beetroot powder/coconut powder/almond powder or enjoy as it is.Enjoy!!!
Desserts could be healthy too… and we cannot have desserts for breakfast, said no one ever!
This is a great option to start the day on a happy note, mid-day snack or for all those post meal dessert cravings. What more? This is loved by kids too and comes together in less than 10 mins. Yay!!!
If you like this recipe, please let me know in the comments below or connect with me on my social media handles.
If using hung curd, tie 1.5 cups yogurt in muslin cloth and hang it for 30 mins. The water drains, leaving behind thick hung curd.
Mix yogurt and chia, whisk well so it becomes a bit smooth and light.
Put it in the freezer for at least 30 mins.
Divide the yogurt into two bowls. Add matcha and honey in one and berry compote in another. Whisk the two separately again.
Assemble the parfait
In a glass tumbler - add a layer of muesli or granola, then matcha yogurt. Layer again with muesli/granola and then with berry yogurt. Top it up with more granola/muesli and fruits of choice.Enjoy!!!
February is the month of love and what else could scream the colour and flavour of love more than roses and strawberries. Ain’t it a great twist to celebrate this series of special days with your partner or self.
This does not require any special cooking skills and is still sure to impress the loved ones. This recipe is also a hit with the kids.
if you like this recipe, do let me know in the comments below or let’s connect on my Facebook or Instagram handle to keep a tab of what I am cooking up currently.
Churn together - strawberries, honey, lemon juice, salt and rose water.
Stir in crushed strawberries and dried rose petals. Pour it in the moulds. Freeze it for an hour. Place a few fruit pieces and dried petals on top, insert the popsicle stick, cover and freeze for at least 6 hours or until set.
To unmould, dip it in water for 15 secs.Enjoy!!!
Notes
Reduce the rose water quantity if you like less rose flavour or if you want the popsicle less water icy.
Keyword strawberry and rose popsicles, fun summer popsicle
Lunch scenes like these are so comforting and soul satisfying. This is a spicy, tangy and hot stew that paired so well with the simple phulkas (Indian flatbreads), steamed rice and a side of salad and pickles. This is definitely a must try for all the stew/curry fans.
To make this, I have used a mix of beans and chickpeas sprouts (moth beans, moong beans and black chickpeas). The beans and black chickpeas are soaked separately and also sprouted separately. Usually they don’t sprout too well if kept together.
This delicious recipe uses basic pantry ingredients to come together. However, this is slow cooked for a longer duration than usual so that the flavours seep in well. I usually make a larger batch to freeze for later meals as well. Put this in an air tight and freezer safe container and freeze for upto 3 months. When you want to eat, heat it in microwave or on stove-top and you are good to go.
If you like this vegan mixed sprouts stew recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
A Mediterranean dip that combines perfectly with falafels, pita breads, lavash, chips, fresh veggie sticks and more. But when it comes to me, I almost eat it like a snack by itself. Oh, it’s so delicious!!! I also like to smear my chapattis with it and top it up with some pickled onions and green salad and it’s a perfect to-go breakfast/meal. This tastes amazing on sourdough toasts or in sandwiches too.
I also roast zaatar spiced crispy chickpeas to add as a crunchy topping to it and it takes the dish to the whole new level. However, I do like to add a lot of toppings to my hummus and the possibilities are almost endless. It could be onions, tomatoes, olives, parsley, cilantro, spices like sumac and zaatar, basil, mint, edible flowers and more.
How to make it?
Use canned or cooked chickpeas. Blend it along with tahini, garlic, lemon juice, aquafaba and salt. Add olive oil and ice cubes in intervals to make it fluffy and creamy. Pour in in a bowl or plate and make a well to pour in extra virgin olive oil. Top it up with toppings of choice. Exact measurements and process in the recipe card below.
How to store it?
This could be stored in a refrigerator for upto a week in an airtight container. Just drizzle some more EVOO before putting it in the fridge. That keeps the hummus moist too.
If you like this hummus with spiced crispy chickpeas recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
